Tuesday 12 January 2016

Baked omelette with caprino cheese, agretti and olives

10 minutes to prepare Serves 4



Agretti is a succulent Mediterranean, water-retaining plant.
With its verdant color and feathery texture, agretti looks like grass. It is indeed a wild green, with long, chive-like foliage and a unique grassy taste.
It is not only a healthy and classic salad, it can also be braised in olive oil and served as a side with seafood, or incorporated into a more complex prepration.

Today we will employ them in an easy and light recipe, to enrich the taste of a baked omelette.
Together with caprino cheese, dark olives and lemon zest, the strong taste of agretti will astonish your taste buds!

Here are ingredients for the 4-serving recipe:


200 g agretti
100 g caprino goat cheese
2 eggs
1 dl cooking cream
100 g Kalamata olives
1 lemon zest
salt and pepper

  1. Preheat oven to 200°C
  2. Cut off the reddish ends of agretti and wash them carefully
  3. Place them into a pan with a little water. Add a bit of salt and cook - covering them with a lid - for 5 minutes, until they become soft
  4. Transfer them in a colander and drain them thoroughly. Dry them by means of a clean cloth to remove as much excess water as possible
  5. In a bowl beat the eggs, preferably with a whisk, until stiff. Then, add the cooking cream, the caprino cheese and the lemon zest, and mix again. Season with salt and pepper
  6. Pour the egg mixture into the pan and cook the omelette in the oven, for about 10 minutes, until it is golden brown colored and you do not see any liquid
  7. Remove it from the oven and let it cool down a little bit. Cut into slices and serve warm

    Nutrition Facts are listed for this recipe in the table below. Data is provided per serving. 

    If you want to make an omelette, you have to break a few eggs.
    (Fight club)

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